Recipes from Helen's Kitchen: Nov. 25, 2009

Apple-Pumpkin Bisque
2 tablespoons unsalted butter
2 cups chopped onions
2 teaspoons minced garlic
3 pounds pumpkin, peeled, seeded, cut into chunks
4 large McIntosh apples, peeled, cored, cut up
4 cups chicken broth
1 tablespoon chopped fresh sage
1 teaspoon salt
1/4 teaspoon pepper
Sage Cream:
1/2 cup sour cream
1 teaspoon sage
1 tablespoon apple juice
Dash salt and pepper
In a 5 quart Dutch oven, in butter over medium heat, cook onions and garlic 5 minutes. Add pumpkin and apples; cook 3 minutes. Add remaining ingredients; bring to boil. Lower heat and simmer, covered, for 30 minutes. Pour cooked bisque in blender and puree. Meanwhile, mix sage cream ingredients in small bowl; blend well. When ready to serve, drizzle sage cream over bisque. Yield: 6 servings.

Garlic-Laden Chicken
1 (3-1/2-pound) whole chicken
1 tablespoon cider vinegar
1-1/2 teaspoons dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, minced
1/2½ cup dry white wine
Remove and discard giblets and neck from chicken. Rinse and pat dry; trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. With a knife, slash chicken every 2 inches, making 1/2-inch deep slits. Combine vinegar, thyme, salt, pepper and garlic; rub under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place breast-side up on a broiler-pan; pour wine over chicken and bake at 325° for 1 hour and 45 minutes or until nicely browned. Baste occasionally with pan drippings; let stand 10 minutes. Discard the skin. Yield: 5 servings.

Spice-Blend Pork with Maple Sauce
1 tablespoon chili powder
Salt and pepper to taste
3/4 teaspoon cinnamon
1-1/2 pounds pork tenderloin, trimmed
2 tablespoons butter
1 cup chopped onion
2 tablespoons bottled ground fresh ginger
1 cup fat-free, low-sodium chicken broth
1/2 cup maple syrup
Combine first 4 ingredients in small bowl; rub pork with spice mixture. Refrigerate 1/2 hour. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook 5 to 6 minutes, browning on all sides. Place on broiler pan, coated with cooking spray. Bake at 350° for 30 minutes until nicely browned. Let stand 10 minutes before slicing. While pork is baking, melt butter in medium saucepan. Add onion; cook 10 minutes or until golden brown, stirring frequently. Add ginger, cook 4 minutes; stir in broth and maple syrup, scraping pan to loosen browned bits. Bring broth mixture to a boil; cook until reduced to ¾ cup (about 10 minutes). Cut pork into 1/4-inch-thick slices; serve with sauce. Yield: 6 servings.

Holiday Fruit Slaw
1/2 of a (16-ounce) package shredded cabbage with carrot (cole slaw mix)
2 medium apples, cored and coarsely chopped
1/2 of a (6-ounce) package mixed dried fruit bits
1/2 cup chopped pecans, toasted
1 (8-ounce) carton vanilla yogurt
1/8 teaspoon nutmeg
Apple slices
Toss together cabbage mixture, apples, dried fruit bits and pecans in a large mixing bowl.
To prepare dressing: Combine yogurt and nutmeg; pour over cabbage and apple mixture; toss to coat. Cover and chill at least 3 to 24 hours. Garnish with apple slices, if desired. Yield: 10 to 12 servings.

Walnut Rugelach
(Great for the holidays)
1-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter
3 ounces cream cheese
1/4 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla
Filling:
1 egg white
1 cup ground walnuts
1/2 cup granulated sugar
Powdered sugar, for dusting
Mix flour, baking powder and salt in a bowl. Beat together butter, cream cheese and sugar in bowl with electric mixer until creamy. Beat in egg yolk and vanilla. Stir in flour mixture. Divide dough into thirds; shape each into disk. Wrap in plastic; refrigerate until well chilled. Filling: Beat egg white in small bowl until frothy. Mix in ground nuts and 1/2 cup sugar. Preheat oven to 350°. Roll each disk to a 7-inch circle. Spread 1/3 of filling on each circle, leaving 1/4-inch border around edge. Cut into 12 wedges; roll up each wedge from edge to point in center. Place, point side down, on ungreased baking sheets. Bake at 350° for 12 to 14 minutes or until lightly browned. Cool on racks; dust with powdered sugar. Yield: 3 dozen Rugelach.

Any comments, questions or favorite recipes? I’d like to hear from you. Please e-mail me at helenkitchen@msn.com. Please write “Helen’s Kitchen Request” in the subject line to make sure that I receive your e-mail request!